Best Olive Garden Restaurant Roasted Potatoes Recipes

Olive Garden Roasted Potatoes With Red Onions and Rosemary image

Provided by Cook4_6

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, small
1 red onion, large, cut into 1 inch pieces
8 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
6 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
parsley, chopped
fresh rosemary sprig, as needed

Steps:

Procedures.
Pre-heat oven to 350ºF.
WASH potatoes and cut into quarters.
COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

Garlic Roasted Potatoes image

Provided by Ina Garten

Categories side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Oven Roasted Potatoes (Olive Garden) Recipe - (4.3/5) image

Provided by Kathy C.

Number Of Ingredients 12

4 medium baking potatoes (or red potatoes, 2-3 pounds), cut into 1-inch chunks
4 large carrots, cut into 1-inch chunks (not in original recipe)
1 medium green pepper (I prefer using only red peppers)
1 medium red pepper
1 onion, chopped coarsely (not in original recipe)
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh garlic, minced (4 cloves)
1/2 teaspoon pepper, to taste
2 teaspoons fresh rosemary, chopped (I use 1-2 tsp each dried oregano & basil)
4 teaspoons fresh parsley, chopped (I omit)
1/2 cup Romano cheese grated (I omit for dairy-free)

Steps:

Serves 4 Preheat oven to 450 degrees. Scrub potatoes & carrots (I leave skin on) and dice into 1-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Coarsely dice onion. Set aside. Mix olive oil, rosemary or oregano & basil, salt, garlic and pepper in a bowl. In a baking pan, toss potatoes, carrots, onion and peppers with the oil and herb mixture. (I use broiler pan lined with foil) Bake for 30 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese, if using. NOTE: I roast at 375 degrees for 40 minutes, stirring gently twice during that period.

Olive Garden's Roasted Potatoes image

Provided by Jody Wood

Categories Potatoes

Time 45m

Number Of Ingredients 6

Steps:

1. PRE-HEAT oven to 450ºF. WASH and dry potatoes.
2. Cut into wedges and place in a large mixing bowl. Toss potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
3. TRANSFER seasoned potatoes onto sheet tray. Roast for 25-30 minutes. Shake pan occasionally for even roasting. SERVE immediately.